Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon

Total Time:
1 hr 40 min
Prep:
1 hr
Inactive:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • 1 (4 to 5-ounce) venison loin
  • Salt
  • 1 -ounce vegetable oil
  • Foie Gras and Celeriac Slaw, recipe follows
  • Persimmon Cylinders, recipe follows
  • Hedgehog Mushrooms, recipe follows
  • Fleur de Sel, for garnish
Directions

Preheat the oven to 350 degrees F.

Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.

In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel.

Preheat the oven to 350 degrees F.

Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.

In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel.

Foie Gras and Celeriac Slaw:

8 ounces grade "A" foie gras

2 medium celery roots

2 tablespoons butter

Salt

1/2 cup chopped fresh celery leaves

Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater.

In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste.

Chef's Note: The foie gras and celery leaves do not need to cook through once added. The entire cooking time on the Foie Gras and Celeriac Slaw should be 3 to 5 minutes.

Persimmon Cylinders:

2 persimmons

Salt

1 ounce butter

Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides.

Hedgehog Mushrooms:

8 ounces Hedgehog mushrooms

1 tablespoon vegetable oil

1 shallot, minced

Salt

Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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